Studies on utilization of canned mackerel cooking juice as powder seasoning ingredient and fish sauce

• Main Authors: Ya-Yi Chuo, 卓雅怡
• Other Authors: Chyuan-Yuan Shiau
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/28089692769730229617

碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === Canned seafood is an important seafood industry in Taiwan, of which tomato canned mackerel is the biggest one. The process produces a large amount of cooking juice. To increase the value-added of waste juice, this study was to make it into seasoning ingredient and fish sauce. Five juice samples from 3 plants contained the moisture of 94.96~96.35%, protein 1.92~3.75%, volatile basic nitrogen (VBN) 7.26~14.27 mg/100 g, trimethylamine (TMA) 0.39~4.06 mg/100 ml, NH3 2.40~5.24 mg/100 ml and pH value ranged from 5.95 to 6.39. The total amounts of free amine acids (FAA) were 130~231 mg/100 ml. Histidine (His) was the predominant FAA, followed by taurine (Tau) and alanine (Ala). Inosinic acid (IMP), a taste compound, was the dominant nucleotide related compound (NRC). The amounts in the juices were 34.42~172.82 mg/100 ml. Two kinds of powders made from juice using vacuum and spray drying contained moisture 8.99 and 5.69%, protein 71.12 and 76.12%, and lipid 3.70 and 2.95%, respectively. Their VBN, TMA, NH3 and urea increased with increasing of solid, but the dry weights showed decrease after drying. There were no significant differences (p＜0.05) in L, a, b value and white index (W.I.) between 2 products. After drying, His, Tau and Ala were the major FAAs, and IMP was also dominant in NRC. No significant differences in solubility index (WSI) and absorption index (WAI) were found between 2 products. However, rancid odor was observed in the products. Cooking juice was added with 10% lactose and 10% β-cyclodextrine as carriers, and then processed into powder under different temperatures (120, 150 and 180℃) of spray drying. The VBN, TMA, NH3, acid value (AV), peroxide value (POV) and pH value decreased with increasing temperature. However, the amounts of the former four compounds were still high after drying, and might be related to unpleasant smell of the products. Results showed the product with 150℃ had better sensory quality. After fat was removed using heating evaporation, cooking juice was subsequently concentrated to a half weight. Concentrated cooking juices were added with lactose and β-cyclodextrine, and then processed into powder under 150℃ of spray drying. The products possessed better aroma and appearance than those without fat removal. The contents of VBN, TMA, NH3 and AV value were significantly lower, and POV was even not detected. Results indicated that the recommended procedure for making seasoning ingredient from mackerel cooking juice was as follows: removing fat, heating concentration, 10% lactose addition, and spray drying at 150℃. In order to make non-traditional fish sauce from mackerel cooking juice, the concentrated juice with 20% salt, Koji (soy cultivated with Aspergillus oryzae) and red-yeast rice were combined to make fermented products including fish-soy sauce (F-S), fish-soy-red yeast rice sauce (F-S-R), soy sauce (S) and soy-red yeast rice sauce (S-R). The four products contained 1.05, 1.04, 0.60 and 0.53 g/100 ml of total nitrogen, 0.62, 0.48, 0.34 and 0.30 g/100 ml of amino-nitrogen, and 0.73, 0.83, 0.43 and 0.38 g/100 ml of AV value, respectively. The major FAAs were Glu, Pro, Asp, Leu, Ala, Lys, Gly and Arg, of which Glu was the dominant compound. IMP was still the major NRC compound. The major organic acids produced from the fermentation process were acetic acid, citric acid and succinic acid. Three biogenic amines including putrescine, cadaverine and spermine were found in the sauces, but the amounts were small. After 5-month fermentation, the pH value of four sauces ranged from 5.19~5.84, degree of browning 5.33~7.36, and protein utilization ratio higher than 86%. The products F-S and F-S-R had higher total nitrogen, amino-nitrogen, acidity, and better sensory quality with no unpleasant stench flavor. Results revealed that the use of Koji and red yeast rice for making fish sauce from mackerel cooking juice was feasible.